Description
Beef Stroganoff with Egg Noodles is a classic comfort dish that brings rich flavors and warmth to your dinner table. Featuring tender strips of beef simmered in a creamy, savory sauce, this dish pairs perfectly with hearty egg noodles for a satisfying meal. With just 15 minutes of prep time, you can create a delightful dinner that’s great for family gatherings or cozy weeknights. The combination of beef broth, Worcestershire sauce, and sour cream delivers a robust flavor that everyone will love. Plus, it’s easy to prepare and clean up, making it an ideal choice for busy cooks.
Ingredients
Scale
- 1 lb beef sirloin or tenderloin (cut into strips)
- 2 tablespoons olive oil or butter
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 8 oz mushrooms (sliced)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- Salt and pepper (to taste)
- 8 oz egg noodles
Instructions
- Cook the egg noodles in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil or butter over medium-high heat. Sear the beef strips until browned on all sides. Remove from skillet and set aside.
- In the same skillet, sauté the onions until translucent. Add garlic and mushrooms; cook until mushrooms are tender.
- Pour in the beef broth, Worcestershire sauce, and bring to a simmer.
- Return the beef to the skillet, reduce heat, and stir in sour cream until combined. Season with salt and pepper.
- Plate the cooked egg noodles and top with the beef stroganoff mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 620
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg